Maple glazed roasted carrots are the perfect fall side dish - a new Thanksgiving staple!
A long time ago I used to be a nanny, and the kids I nannied for were the most well fed kids in Reno. It's probably the norm in LA to feed kids salmon and roasted carrots - but every other kid I babysat ate hot dogs and mac and cheese (my dream diet). These kids though, they ate directly out of Gwenyth Paltro's cookbook and turned their nose up to Nestlé products because "it's not even real chocolate".
They were great kids, and I still love them, heck, I wish my mom would have fed me like that so that I didn't have to train myself to eat salads like a dog at age 24. Anyways, this recipe comes from my days of nanny-ing.
When I was little, my mom used to make me carrots and she'd always put brown sugar on them. Because sugar on vegetables was an actual thing in the 90's. Whenever I eat sweet carrots, I think of my childhood and those candy carrots. They were absolutely delicious and borderlined the dinner and dessert menu.
When I first tasted these Gwenyth Paltrow nanny carrots, they were like the candy carrots, only better because they had a slight tang to them. I asked my nanny mom to share the recipe with me, and she just pulled out Gwenyth's cookbook - see, I wasn't kidding!
I don't remember the recipe exactly, so I've pulled what I can from my memory bank (which is a little foggy), and added to it, creating the ultimate adult candy carrots. They are sweet and tangy and a little salty, and oh so delicious.
Maple Glazed Heirloom Carrots
- 1 bundle heirloom carrots - regular carrots will suffice, but rainbow carrots are so much better. Obviously because they are rainbow.
- 1/2 cup olive oil
- 2 tsp. Dijon mustard
- Splash apple cider vinegar
- 3 tablespoons pure maple syrup
- 4 cloves garlic, diced
- Fresh herbs such as rosemary, thyme, or sage
- Maldon's salt
Step 1: Trim the tips off of the carrots and slice lengthwise into halves.
Step 2: In a small dish, whisk together oil, mustard, vinegar, garlic, and syrup.
Step 3: Place carrots on a cookie sheet and drizzle the mixture over them. Toss to coat each carrot evenly.
Step 4: Top with fresh herbs and bake for 20-30 minutes at 420 degrees. Check them intermittently - you want them to be roasted, but not burnt!
Step 5: Pull them out of the oven and sprinkle with Maldon's salt. Trust me, Maldon's matters.